This pork butt was not good at all. It was edible, but I didnt care for it. I took it to 195 and then rested for only about 20 minutes...mostly because the pork-puller (wife) was going to bed soon.
I'd love to say that the meat was bad, but I didnt notice any offish smell when I started. The butt was frozen for 3 months prior to smoking, and this was the first time I have ever cooked a thawed butt.
Major bummer, especially since the smoker temps were just about as perfect as could be.
Two things learned here:
1) I dont care for peach wood smoke. I'm going back to the old standby for pork butt smoking
2) There is a reason why Lisa always smokes the pork.
Guess that's why we practice.